F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)

Bean Salad with Lime Vinaigrette

  • SERVINGS: 12
  • FAST
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN
  1. 3 pounds green beans, trimmed
  2. 3 1/2 tablespoons fresh lime juice
  3. 3 1/2 tablespoons extra-virgin olive oil
  4. 1 teaspoon finely grated lime zest
  5. 1 teaspoon salt
  6. 1 small red onion, thinly sliced
  1. In a large saucepan of boiling salted water, cook the beans, stirring a few times, until just tender, about 5 minutes. Drain and refresh under cold water. Pat dry thoroughly with paper towels.
  2. In a large bowl, whisk the lime juice with the olive oil, lime zest, and salt. Add the beans and toss. Add the red onion and toss again. Serve at once.
Make Ahead The cooked beans can be refrigerated overnight. Dress just before serving.

Suggested Pairing

An Oregon Pinot Gris like those from Ponzi.

You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.